Jewish chopped liver (gehakte leber)

Jewish style pâté with taste in every bite. Recipe adapted from multiple similar, like Gehakte leber or Stacey’s My Grandma Dorothy’s Chopped Liver recipes

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1 pound of chicken livers (avoid frozen livers)
1 large onion, chopped
2-4 hard boiled eggs
1/4 cup of olive oil or chicken fat
Salt and pepper

Sauté the onion in the half oil until it become golden, set aside. Cook  livers in same pan in another half oil for 10 minutes, turning occasionally.

Chopped the liver and onions with the eggs in food processor or by sharp knife. If you use a food processor, use the pulse button to chop.

Finally, mix in salt and pepper by taste. Keep refrigerated, and serve chilled. But I prefer my chopped liver warm in rye bread.

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